Recent content by hopdoc

This is interesting... http://www.brewersassociation.org/pages/business-tools/publications/the-new-brewer/online-extras/show?title=style-spotlight-imperial-russian-stout#

Maybe it only appears hazier because it is in a larger vessel?

Willamette are American hops, are they not?

Hefeweizens are best consumed young...

That is a tough one. I would say pitch what you have and maybe get another starter going when you get a chance. The yeast might still be good, maybe you will wake up tomorrow and see an active fermentation.

I was waiting for some fresh berries to be available before I bottled, but they seemed to be taking forever. I will be making a Strawberry Berliner Weisse this summer. Also, there may be blackberry, raspberry, bluebery, if I have the time. I am thinking 2 pound of berries per gallon?

All of my kegs reeked of soda and fanta when I got them. None of these smells ever carried over to ant of my brews. Did you say you cleaned your keg with sand???

If you open the keg and leave it open for a few days, I have noticed that the smell seems to fade....

prost!

Here it is...

So, the Berliner Roggen Weisse is all bottled and carbed up. I went to 3.1 volumes. It is definitely effervescent. The main difference between this Berliner Weisse and ones I have made in the past with out rye malt is the color. The rye malt seems to have brought a more yellowish and slightly...

https://www.homebrewtalk.com/f36/beaverton-water-questions-291693/

This "band aid" flavor is a also a by-product of fermentation. Belgian yeasts and such will produce.

Don't you mean diacetyl?

Generally a lower pitch is associated with more ester production and can also attribute more off flavors. A higher pitch will give you a cleaner yeast flavor, and will ferment faster. Trappist breweries actually under pitch on purpose to get those extra esters. If you are brewing low gravity 5...